Syrup



Patented Jan. 26, 1937 UNITED STATES PATENT OFFICE SYRUP Herbert G. Gore and Charles N. Frey, Scarsdale, N. Y., 'assignors to Standard Brands Incorporated, New York, N. Y., a corporation of Delaware No Drawing. Application June 1-1, 1932, Serial No. 617,864

14 Claims. (Cl. 127-30) the properties of a syrup produced from invert sugar are enhanced.

Heretofore invert sugar syrup placed upon the market has had the undesirable property of separating crystalline dextrose upon standing This dextrose gradually separates from the syrup and settles as soft crystalline masses of fine sugar crystals at or near the bottom of the containers.

15 The concentration of the supernatant liquid decreases during the separation of dextrose in view of the fact that although dextrose and water (combined aswater of crystallization with the dextrose) are both removed, nevertheless the dextrose is removed at a higher rate than the water. This separation of dextrose from the invert sugar syrup with resulting non-uniformity in composition is objectionable for a number of reasons, for example, to the uninformed user it Suggests possible spoilage or adulteration. Further, inasmuch as the invert sugar syrup is usually: placed upon the market in' 50 lb. cans or barrels,

it is very difiicult to stir the supernatant syrup and the magma of syrup and dextrose crystals following crystallization on account of the high viscosity. This is especially true when the syrup is cold. There is also-a tendency fo the quality of the withdrawn syrup to vary, w ch frequently causes variation in batches made up according to regular formulas. i

It is an object of the present invention toprovide a process for the production of a syrup from invert sugar which does not possess the disadvantageous properties'referred to above.

40 A further object of the invention is to provide 'a process for the production of a fructose syrup which does not separate substantial amounts of 1 dextrose crystals on standing and which is sweeter, and more hygroscopic than invert sugar 3 sweeter than the usually prepared dextrose be-,

cause of the presence of some ievulose which is markedly sweeter than dextrose.

Additional objects of the invention are to provide a process whereby an invert sugar syrup is i separated into 1a 'non-crystallizing fructose syrup sweeter than the usual invert sugar syrup and a dextrose fondant which is sweeter than the usual dextrose, and as an article of manufacture'the products so produced and which may be readily, efliciently and economically manu- 5 factured on a commercial scale.

Other objectsof' the invention will in part be obvious and will in part appear hereinafter.

The invention accordingly comprises the several steps and the relation of one or more of such 10 steps with respect to each of the others,"and the product possessing the features, properties, and the relation of constituents, which areexemplifled in the following detailed disclosure, and the scope of the invention will be indicated in the 15 claims. 1

' In the practice of the invention, a syrup containing invert sugar, which may be a natural product of satisfactory concentration,-or prepared by enzymic or acid hydrolysis is utilized. 20 The syrup. may be decolorized if desired, concen trated to contain a preponderating amount of sugar solids, e. g., from 70 to 80%, and then inocu-' lated with crystalline dextrose, such as a part of I the crystalline alpha dextrose hydrate magma 25 from a previous operation, whereby crystallization isinduced, allowing crystallizationto proceed until the concentration of the syrupremains constant, and separating the syrup from the crystals, e. g., in a sugar centrifuge. 3'0

honey, preferably flower honey, and a grape syrup, especially a syrup derived" from such va- 40 rieties of grapes as Thompson seedless and Flame Tokay. 1

As an illustrative embodiment of a manner in which the invention may be carried out in practice, the following example is presented: v 46 An invert sugar syrup having a. concentration of about 50% sugar solids may be prepared by inverting asolution of cane sugar by means of invertase, or by acid hydrolysis. When use is made of a good ,invertase solution, there may be 50 employed about 1% or less of the preparation based on the weight of the can sugar. If the color of the sugar solution is such as to make it desirable, a decolorizing carbon may be added thereto either before,'during or preferably after the inversion. When the inversion is completed, the solution may be filtered if necessary and then concentrated to contain a preponderating amount of sugar solids, preferably about 75% solids. The invert sugar syrup thus obtained and brought to a temperature of about 25 C. is inoculated with from 5 to'l5%' of 'cry'stalline'diex-- trose which may be, and usually is, the crystalline dextrose hydrate magma from a previous operation. The syrup is now stirred for several days" in a sugar crystallizer until the concentration of a sample of syrup obtained ,by straining out the v cloth press employing a. high pressure produces an excellent stable syrup and a compressed dextrose. Other means are a suction filter or an ordinary filter press and, further, these various procedures may be operated either per se or in combination with each other to produce a dextrose of a particular quality. j

The foregoing procedure yields as products a syrup that is rich in levulose and a dextrose-rich fondant. The levulose-rich syrup may have a sugar content greater than 60%, which consists preponderatingly of levulose. Thus, when 100 lbs. .of invert sugar syrup containing- 75% solids were used as the starting material, there was obtained about lbs. levulose-rich syrup containing about 72% solids, of which about 66% is levulose and 34% dextrose. The yield of dextroserich fondant obtained was about 20 lbs., of which the solid content contained about 82 dextrose and 18% levulose.

It is desirable that the concentration of the syrup should range approximately from 65% to solids prior to inoculation. The inoculation with crystalline dextrose and allowing the mixture to stand with or without occasional or con-v tinuous stirring, induces the crystallization of substantially all of the dextrose that is capable of crystallizing under the particular conditions. In practical operation, the inoculation does not have to be eifected as a separate step,'but may be accomplished by means of the crystals remaining in the crystallizing vessel from a preceding operation; It is preferable that the syrup be inoculated with a liberal amount of crystalline dextrose or with the magma of a prior batch and that the crystallization be allowed to take place with stirring. The stirring of the'syrup during crystallizationis of advantage since thereby the time required is considerably shortened. For example, a crystallization which might require a period of weeks or even months withoutistirring may, with stirring be completed within a few days. Furthermore, the crystals are more uniform in size, which makes it possible to separate the crystals more readily by purging or filtration.

The temperature at which crystallization takes place may be from about 20-35" C., but it will be understood that the temperature may vary somewhat'during the crystallization provided -it does not rise to such an extent as to cause the crystallizing process to slacken, or to stop entirely because of increase in solubility, or does not fall so low that the, process becomes excessively slow due to the high viscosity caused by cooling. The temperature maybe at 30 C. or even higher at the start with gradual cooling to about 25 C. or to about 20 C. during the last period of the crystallizationl The crystalline dextrose which remains in the centrifuge, or on the filter may be washed, and further, it may have substantially all of the fructose mother liquor replaced by means of a dextrose syrup with the production of substantially pure dextrose. It will be realized that it may also be worked up in other ways. The fructose syrup produced may be further concentrated if desired with retention of its non-crystallizing property.

The foregoing procedure leads to the production of a syrup from invert sugar which does not crystallize or separate a magma of crystals upon standing. This syrup possesses not only the noncrystallizing feature and advantage but is-also sweeter and more hygroscopic than the usual invertsugar syrup'due to the presence of a larger amount of, levulose. *In addition, the dextrose crystal mass, or fondant is sweeter than a similar mass of ordinary dextrose because of the levulose remaining therewith.. The process, accordingly, yields a'levulose syrup. in which crystals dov not form on standing and which is sweeter v than ordinary invert sugar and, as a by-product,

a levulose rich dextrose fondant which is well adapted for a variety of uses.

Since certain changes may be made in carrying out the above process and in the products obtained without departing from the scope of the invention, it is intended that all matter contained in the above description shall be interpreted as illustrative and not in a limiting sense.

It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described, and all statements of the scope of the invention which, as a matter of language, might be said to fall therebetween.

We claim:

1. A process for the production of a nondextrose, crystallizing at a temperature of from 20-35 C.- with stirring, and separating crystals from the liquid. I

2. A process for the production of anoncr'ystallizing syrup which comprises preparing a syrup containing invert sugar which contains about 75% sugar solids, inoculating with'about 5-15% crystalline dextrose, crystallizing at a temperature of about 25 C. with. stirring, and separating crystals from the liquid by centrifugal action.

3. A process for the production of a noncrystallizing syrup which comprises preparing invert sugar'by the inversion of cane sugar, concentrating the solution so obtained to a content of from 65-85% sugar solids, inoculating with crystalline dextrose, crystallizing at a temperature of from 20-35 C. with stirring, and separating the crystals from the liquid.

4. A process for the production of a noncrystallizing syrup which comprises preparing a syrup containing invert sugar by the action of invertase upon cane sugar and having a sugar the concentration of a sample of the syrup obtained by straining'out the crystals remains constant, and then separating the crystals from the liquid by centrifugal action.

6. A process for the production of a noncrystallizing syrup which comprises inoculating a syrup containing invert sugar which has a sugar solids content of 65-85% with crystalline dextrose, allowing crystallization to take place and separating crystals from the liquid.

7. A process for the production of a noncrystallizing syrup which comprises inoculating a syrup containing invert sugar which has a concentration of about 75% sugar solids with from 545% of crystalline dextrose, crystallizing at a temperature of about 25 C. until a concentration of a sample of the syrup obtained by straining out the crystals remains constant, and then separating the crystals from the liquid by centrifugal action.

8. A process for the production of a noncrystallizing syrup which comprises inoculating a syrup containing invert sugar which has a sugar solids content of 65-85% with crystalline dextrose, and allowing crystallization to take place at a temperature of from 20-35 C.

9. A process for the production of a noncrystallizing syrup which comprises inoculating a syrup containing invert sugar having a concentration of sugar solids of about 75% with 545% of crystalline dextrose, and allowing crystallization to take place with stirring at a temperature of about 25 C.

10. As an article of manufacture, a syrup rich in and consisting preponderatingly of levulose which does not crystallize upon standing, which is of greater sweetness and hygroscopicity than invert sugar and which contains dextrose and naturally accompanying flavoring substances.

11. As an article of manufacture, a syrup rich in levulose having a sugar content greater than 60%, consisting preponderatingly of levulose containing dextrose and naturally accompanying flavoring substances, which does not crystallize upon standing and which is of greater sweetness and hygroscopicity than invert sugar.

12. As an article of manufacture, a syrup rich in levulose having a sugar content containing about 66% levulose and about 34% dextrose, and which contains naturally accompanying flavoring substances.

13. As an article of manufacture, a syrup rich in levulose having a sugar content of about 72%, which contains about 66% levulose and about 34% dextrose, and which contains naturally accompanying flavoring substances.

14. A process for the production of a noncrystallizing syrup which comprises inoculating a syrup containing invert sugar which has a sugar solid content of at least 65% with crystalline dextrose, allowing crystallization to take place and separating crystals from the liquid.

HERBERT C. GORE. CHARLES N. FREY. 

